Ingredients
1 red pepper
1tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 medium tomatoes, skinned and chopped
2tsp finely chopped sun dried tomatoes
2 tsp finely chopped fresh parsley
1 bay leaf
salt and pepper
Method 1.
Set the oven to 375°F/190°C/gas mark 5.
Put the pepper in a small tin and roast for 35-40 minutes or until most of the
skin is blackened.
Leave to cool, then remove the skin, seeds and pith, and chop finely.
2. Heat the oil and gently fry the onion and garlic far several minutes or until
soft but not coloured.
3. Add the chopped pepper, tomatoes, sun-dried tomatoes and herbs.
Cook gently until the mixture has a sauce like consistency.
Season well, remove the bay leaf.
Leave to cool before serving.
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